Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 1 Tbs. vegetable oil
  • 2 Thai bird chiles or other hot fresh chiles, cored and seeded
  • 1 tsp. chile paste
  • 4-½ tsp. fish sauce
  • 2 cloves garlic
  • 1-½ tsp. kosher salt
  • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
  • + 12 more ingredients
    • 4 Tbs. granulated sugar
    • 1 Tbs. finely chopped garlic
    • 2 Tbs. granulated sugar
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 2 Tbs. finely chopped shallots
    • 2 Tbs. finely chopped fresh cilantro
    • 2 Tbs. finely chopped fresh ginger
    • 2 Tbs. fresh lime juice, with pulp
    • ¼ cup water
    • 1 Tbs. soy sauce
    • 1 Tbs. crushed red pepper flakes
    • ¼ cup fish sauce

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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